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1
Preheat oven to 350 degrees.
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2
Line a 9 inch round cake pan with Reynolds wrap.
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3
Bring foil up the sides, so tart can be lifted out.
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4
Spray well with non stick spray.
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5
Set aside.
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6
In a medium bowl, wisk together; flour, baking powder, sea salt and pepper.
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7
Cut in butter until it resembles small peas, stir in cheese, egg and water.
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8
Using your hands, press out the crust mixture into prepared pan, pressing up sides one inch.
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9
Bake for 15 minutes.
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10
Cool slightly.
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11
Preheat oven to 425 degrees.
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12
To a large bowl add jack cheese, cheddar cheese, 2 eggs, garlic, heavy cream, rosemary, 1/2 teaspoons sea salt and 1/4 tsp.pepper.
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13
Fold in tomatoes and pour into crust.
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14
In a small bowl mix the topping ingredients together and sprinkle on top of filling.
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15
Bake tart at 425 degrees for 10 minutes.
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16
Turn oven down to 400 degrees and bake for 35 minutes, or until tester (toothpick) comes out clean.
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17
Cool in pan for 15 minutes.
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18
Using Reynolds wrap, pull tart out of pan and place on a serving dish.
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19
Reynolds wrap should slide away easily.
